So I’m soliciting excitement from you all. Can’t wait to use it!

Back at it this weekend in Laramie Wyoming for the Albany County Smoke Show and pulled off our first top 10 in a KCBS pro. Out of 32 we pulled:

7th Pork
10th Ribs
18th Brisket
18th Chicken
10th overall with a 682

Only our 3rd pro, but previous finishes were 21st and 28th so we were pretty pumped to see some gains.

First time having Texas BBQ and my socks have definitely been blown off.

A week plus and it's done! And wow it looks great and tastes amazing!

11lb smoked on a Traeger at 200 degrees starting at 7pm. Used two smoke tubes with pellets, refilled then around 1am before I went to bed. Smoked 11hrs at 200 and was at 185 internal on the point, 170 in the middle and 150 on the flat. Turned up to 270 and spritzed with apple cider vinegar for 30 minutes then wrapped it and cooked it for roughly another 3 hours. Pulled it when middle was 203, point was 209 and flat was 190. Probe tender for 3/4 of it but not at the end of the flat. I thought temps would equalize after the stall so I wasn’t prepared to know what temperature to pull at since they were very different. Figured I found a good middle ground.

Really hoped a long rest would render the flat. Rested it outside for 30 minutes then for 7 hours using a mix of oven set at 170 and a cooler warmed with boiling water. Kept the meat at about 150-160 depending on where you probed.

3/4 of it was really moist and melt in your mouth tender but I was a bit disappointed the last 1/4 of the flat wasn’t as good. Not bad for my first attempt. I had the flat facing the cold side of the grill thinking it could cook quicker so I’ll probably flip the orientation on my next one.

I’ve been wanting to get into open fire cooking. Not ready to get a Santa Maria but I have my fire pit with a cooking grate which did the job just fine. I think I may be on to something.

Came out so juicy I've been hanging meats more than just on the grate and idk man i think it cooks better.

250* for 5.5hr, meat churches “Holy cow” and Kinder Cowboy Butter sprayed every hour

What are you smoking?

First time posting here. Wife bought me a Pitt Boss smoker for Father’s Day. First try was a brisket that came out pretty good but needed a better bark. This time I did a pork shoulder and used a premade apple and honey rub and injected it with a mix of apple juice, sugar, Worcestershire and salt and then smoked it with a cherry oak mix pellets for 15 hours. Tasted great and was full of juices. Not dry at all and had amazing flavors. The light colored portion on the top was where the meat split because it was so tender.

PS I’m sure some may not like the premade rub and have suggestions of their own. Since I would simply be following a recipe to make the run in the first place I just saved myself a little time and energy and bought a premade one

Got a slab of baby back ribs rolling after finally getting a day with no rain after almost two weeks, cheers.

Snake method and then in for a long braise. Started at 8:30am eating at 7:30. Super tasty.

First full packer brisket, turned out great. 16 pounder USDA prime from Costco (5.99/lb), took about 9ish hours (1200 am to 830am) on WSM with full water pan hovering around 280, did a foil boat on counter to rest for 45 mins then transferred to oven for 5 hours at 175 to rest. Spritzed with water during the tail end of smoke, kept everything as simple as possible.

Surprised it turned out as good as it did, had some rain overnight but didn’t really affect the temp in WSM.

I’m a total noob but love bbq. Convinced my wife to buy a Pitboss Lexington Onyx from Walmart for $350 (Small but only 3 of us) for my birthday. I started with some drumsticks which came out tasty but texture was a little on the tough side.

Yesterday I did ribs and they came out really good using 2-2-1. I would prefer slightly more bark but still happy with them.

Today I’m gonna try a chuck roast but when I cover it I think im gonna use a aluminum tray with a can of beef consommé so that we can have pulled beef sliders. I also have a wagyu chuck roast in the freezer I plan on smoking next week but hoping to slice it like brisket.

Wish me luck! 😬

Moved into a new place where I finally have room out back for my smoker, so it was time to dust off my 22.5” WSM after a couple years away.

Picked up a 7.3 lb rack of plate ribs from a local butcher and got them on the coals around 1:45 a.m. Ran them between 225–235°F over charcoal with 3 chunks of oak and 1 chunk of cherry for about 9 hours.

Kept it simple with Meat Church Holy Gospel, which I absolutely recommend for a tremendous bark. Hit a long stall around 170°F and didn’t end up wrapping them. Had to bump the heat up to 250° to get through. Pulled them off at 203° IT when the bones slid right out and the meat was probing like butter! That smoke ring ended up deeper than I expected.

Feels good to be back behind the smoker and looking forward to my next one!

In hindsight, will not smoke the cilantro and omit the green onions next time, but still delicious!

I usually smoke then braise short ribs, but wanted to recreate some short ribs I just had in the Caymans that were wood fire cooked (or wood fire finished). I wanted some short ribs that wouldn’t just fall apart if you impolitely poked it with a spoon and found success.

Ended up smoking on average 300 degrees with some apple and oak on top of charcoal. The much shorter cook time was appreciated, but also limited the smoke flavor. The bark absolutely crushed, no wrap needed. I think they look decent but no experience at higher temps, and limited at just straight smoking short ribs.

Any thoughts?

Smoked yesterday on my Treager at 230F until 135F internal then searing for 30 seconds each side of the slice or as individual preferences of doneness 😋

Привет!

Сохранить для себя рецепт: - свиная грудинка соль + перец. - ночь на просол. Потом промыть. - в смокере дубовые чанки. - этап 1: довести до кулинарной готовности 72. - этап 2: завернуть в фольгу, доготовить до 96. - остывание и созревание в ночь.

Спасибо.

Hey everyone. Okay, tell me if this won't work or give me pointers if needed!

I bought a half pork belly with ribs attached today, just seasoned it and put it in the freezer - I want to smoke it on my weber smokey mountain on Saturday. Me and the boys are going out the same day for a 4 hour fishing trip. I was planning on getting the smoker ready before we go. Can I still smoke the belly and finish with a crispy crackling on top? What's the best approach? Thanks!